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Friday, December 23, 2016

1024. Cheese Stuffed Breaded Mushroom

I don't know about you, but mushrooms rate pretty high on our favorite foods scale.We love it fried, grilled, sauteed, drenched in garlic butted, coated in cheese, sprinkled with salt, and even raw. So the appeal behind cheese-stuffed breaded mushrooms is pretty much self-explanatory. The cheese is cream cheese, which helps very much in incorporating other flavors such as the jalapeno and forms the perfect consistency for stuffing. Also, it does not leak, spit, and splatter like other beloved melty cheese varieties would. The breading is subject to your choice and availability of product, but since panko has been readily provided at local supermarkets here, I haven't looked back from the crazy crispy-crunchy bite. Serving the cooked mushroom with hot sauce and ranch is a serving suggesting. Ketchup lovers, do not hold back.

Remove the mushroom stems, keeping the caps intact. Chop finely the mushroom stems and mix thoroghly with the cream cheese, cheddar, jalapeno, and finely chopped green capsicum. Stuff the mushroom caps generously with the stuffing. The caps should be loaded with the stuffing that when you roll them together they form a ball.
Follow standard breading procedure: Place the flour, beaten eggs, and breadcrumbs in three separate plates. Coat the loaded mushroom in flour, followed by a swim in the beaten eggs, and finally a coating of breadcrumbs, pressing well to adhere. Refrigerate up to overnight until needed.
Fry the stuffed and breaded mushroom in hot oil about an inch deep over medium heat until golden brown and crunchy. Drain from excess oil on paper towels.
Serve still warm with hotsauce and ranch dressing.